tuna fish patties easy recipe
The Best tuna fish patties easy recipe
Tuna patties are one of the few meals I can put on the table in under half an hour and still feel good about serving. I keep canned tuna in the pantry at all times, so on the nights when I have not planned anything, I can pull together a batch without a trip to the store. The ingredient list is short and the method is simple enough that I can handle it while the kids are doing homework at the counter.
My family genuinely asks for these. My oldest likes them on a bun with lettuce and a little mayo, and my youngest eats them plain with ketchup on the side, which I have stopped arguing about. My husband takes the leftovers to work cold the next day. They work for a quick weeknight dinner, a weekend lunch, or a spread of finger food when people come over, and I have made them for both.
There is also a practical reason I keep making them. Tuna brings lean protein and omega-3 fats to a meal that already costs very little, and the patties fill you up without sitting heavy. I use egg and breadcrumbs to hold them together and add onion, parsley, and a squeeze of lemon for flavor, so the fish is not the only thing you taste. Served with a salad or some roasted vegetables, it is a balanced dinner my kids actually finish.
Easy Tuna Fish Patties
Crisp on the outside and tender inside, these tuna patties come together in one bowl with pantry staples. They are a quick weeknight dinner or a light lunch, and they hold up well served on a bun or straight from the skillet with a squeeze of lemon.
🥘Ingredients
For the Tuna Patties
For Cooking and Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tuna Fish Patties Works
Tuna patties are my go to when I need something quick that everyone will actually eat, and they work just as well on a busy Tuesday as they do on a table full of people at a family gathering. I can mix them up in one bowl, pan fry them in minutes, and put out a platter that works for a casual lunch or a potluck spread without a lot of fuss. They are simple, filling, and the kind of food that disappears fast no matter how many people are around.
❓ Frequently Asked Questions About Tuna Fish Patties
1. Can I use tuna packed in oil instead of water?
Yes. Oil-packed tuna gives a richer, slightly denser patty, but drain it well before mixing so the mixture does not turn wet and loose. If you only have oil-packed tuna on hand, blot it with paper towels and hold back a spoonful of the liquid ingredients until you see how the mixture holds together.
2. Why are my tuna patties falling apart in the pan?
The usual culprits are a mixture that is too wet or patties that go into the pan too soon. Drain the tuna thoroughly, squeeze out any excess liquid from the vegetables, and chill the formed patties for 15 to 20 minutes so the crumbs hydrate and bind. Handle them gently with a thin spatula and flip only once, after the underside is deeply golden.
3. What can I use instead of breadcrumbs?
Crushed saltine crackers, panko, or a slice of stale bread pulsed into coarse crumbs all work in the same amount. For a lighter option, a few tablespoons of oat flour or mashed white beans will hold the patties together, though the texture will be softer. Add any substitute gradually and stop when the mixture holds its shape when pressed.
4. Can I make tuna patties ahead of time or freeze them?
Yes to both. Shape the patties, lay them on a parchment-lined tray, and refrigerate for up to 24 hours before cooking. To freeze, firm them in the freezer for about an hour, then transfer to a sealed bag for up to two months and cook from frozen, adding a few extra minutes per side over medium-low heat.
5. How do I reheat leftovers so they stay crisp?
Skip the microwave, which steams the crust and leaves the patties spongy. Reheat in a skillet over medium heat for two to three minutes per side, or in a 350°F oven on a wire rack for about eight minutes. A quick re-crisp in a little oil restores the texture almost as well as the first cook.
